Go Back

Creamy Spinach Mushroom Lasagna

A comforting and light lasagna featuring layers of tender noodles, earthy sautéed mushrooms, silky wilted spinach, and creamy béchamel sauce, perfect for weeknight dinners or potlucks.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Lasagna
  • 12 pieces lasagna noodles Regular or no-boil; see notes
  • 2 cups fresh spinach Packed
  • 2 cups mushrooms, sliced Cremini, button, or mixed
  • 2 cups béchamel sauce Homemade or store-bought
  • 1 cup mozzarella cheese, shredded Consider substituting with fontina or provolone for a richer melt
  • 1/2 cup Parmesan cheese, grated For topping
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste Salt and pepper

Method
 

Preparation and Cooking
  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package directions. Drain, spread out on a clean towel, and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
  4. Add the sliced mushrooms to the skillet. Cook without crowding, stirring occasionally, until the mushrooms brown and release their moisture, about 6–8 minutes. Season with a pinch of salt and pepper.
  5. Add the spinach to the pan and cook until wilted, about 1–2 minutes. Remove from heat and taste for seasoning.
  6. In a baking dish (approximately 9x13 inches), spread a thin layer of béchamel on the bottom.
  7. Layer the first layer of noodles, then spread half the mushroom-spinach mixture over them. Sprinkle with one-third of the mozzarella.
  8. Repeat: another layer of béchamel, noodles, the remaining mushroom-spinach, and another third of the mozzarella.
  9. Finish with a final layer of noodles, the remaining béchamel spread on top, the last of the mozzarella, and a sprinkle of Parmesan.
  10. Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes, until the top is golden and bubbly.
  11. Let the lasagna rest for 10–15 minutes before slicing to help it set.

Notes

Pair with a crisp green salad dressed in a lemon vinaigrette. Serve with garlic-roasted broccoli or a simple roasted tomato salad for an excellent side choice. For wine, try a medium-bodied white like Chardonnay or a light red such as Pinot Noir.